A dough for the production of an outer casing for a snack product including the ingredients: crumbs of a previously made bakery product; fat component; liquid component; emulsifier; and raising agent, wherein the proportion of the crumbs is between 20% by weight and 60% by weight.

A dough for the production of an outer casing for a snack product including the ingredients: crumbs of a previously made bakery product; fat component; liquid component; emulsifier; and raising agent, wherein the proportion of the crumbs is between 20% by weight and 60% by weight.

A frozen shumai in which hardening of a part of a shumai wrapper which is not in contact with a shumai filling is suppressed, and deterioration of texture during eating is improved even when the frozen shumai taken out from a freezer is heated as it is in a microwave oven without a treatment or operation of spraying water on the surface of the frozen shumai or covering the frozen shumai with a food wrap film is provided. Specifically, a frozen shumai containing a shumai wrapper and a shumai filling, wherein a water content of a part of the shumai wrapper which is not in contact with the shumai filling is 35 wt % to 80 wt % after heating the shumai as it is in a microwave oven until a core temperature of the shumai reaches 50 C. to 90 C. is provided.

A frozen shumai in which hardening of a part of a shumai wrapper which is not in contact with a shumai filling is suppressed, and deterioration of texture during eating is improved even when the frozen shumai taken out from a freezer is heated as it is in a microwave oven without a treatment or operation of spraying water on the surface of the frozen shumai or covering the frozen shumai with a food wrap film is provided. Specifically, a frozen shumai containing a shumai wrapper and a shumai filling, wherein a water content of a part of the shumai wrapper which is not in contact with the shumai filling is 35 wt % to 80 wt % after heating the shumai as it is in a microwave oven until a core temperature of the shumai reaches 50 C. to 90 C. is provided.

A method for making an appetizer food product is disclosed herein. The method includes preparing a dough composition by mixing a predetermined quantity of flour, water, olive oil, sugar, salt, and yeast; flattening and/or compressing the dough composition; adding one or more layers of other ingredients to the dough composition, the other ingredients comprising at least one type of cheese and at least one of type of meat or at least one type of vegetable; rolling the dough composition and the other ingredients into a log-shaped food product; applying olive oil to the log-shaped food product; cutting the log-shaped food product into a plurality of individual rolls; twisting each of the plurality of individual rolls; and freezing each of the plurality of individual rolls for a predetermined period of time without allowing the proofing of the dough composition. An appetizer food product is also disclosed herein.

The present invention relates to an edible composition, particularly an edible nutrition system, comprising an edible filling material (2) and an edible outer shell material (1), and the use thereof for the provision and/or transportation of edible materials. Additionally, in some embodiments, the edible nutrition system comprises an edible or potable substance (3). Further, the disclosure relates to a method for preparing said edible nutrition system.

A multi-layered food product comprises a filling encapsulated by a substantially baked yeast-leavened dough. The encapsulated filling is further encapsulated by a substantially baked chemically-leavened batter layer.

A multi-layered food product comprises a filling encapsulated by a substantially baked yeast-leavened dough. The encapsulated filling is further encapsulated by a substantially baked chemically-leavened batter layer.

Mechanisms and methods for producing a baked or fried cake product are disclosed herein that include: a mold, a product handle insertion mechanism, a dipping tray, wherein the dipping tray is designed to hold a plurality of the baked or fried cake products, a robotic tool, an open container of a liquid coating material, a robotic dipping tool, wherein the dipping tool is designed to place the full dipping tray into the container of the liquid coating material and then remove the full dipping tray from the container after the baked or fried cake product is coated, and a drying station.

Mechanisms and methods for producing a baked or fried cake product are disclosed herein that include: a mold, a product handle insertion mechanism, a dipping tray, wherein the dipping tray is designed to hold a plurality of the baked or fried cake products, a robotic tool, an open container of a liquid coating material, a robotic dipping tool, wherein the dipping tool is designed to place the full dipping tray into the container of the liquid coating material and then remove the full dipping tray from the container after the baked or fried cake product is coated, and a drying station.